Potatoes In The Belgian Manner Recipe

Put the haricots to soak for six hours in cold water. Boil them in water
with one carrot, one onion, salt, two cloves, a good pinch of dried
herbs. Drain off the liquor from the haricots. Chop up a shallot, and fry
it in butter; add your haricots, with pepper and salt and tomato purée.
Stir well, and serve with minced parsley scattered at the top.
[_Mme. Goffaux_.]

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